Indonesia has a fruit salad called “RUJAK” with a thick and spicy character of peanut sauce and brown sugar. We will get a mix of fresh, spicy, sour, and sweet flavors.
The most sought-after taste of this type of fruit salad is its spiciness. Then, after spiciness character, for some people, including me, looking for a sour taste that is typical of tropical fruits.
"RUJAK" contains fruits such as cucumber, watermelon, pineapple, jicama, kedondong (ambarella or Spanish Plum), guava, water apple, star fruit, and so on.
The way of serving, in general, is to cut the fruit, then sprinkle it with peanut sauce and brown sugar.
This time I will present "RUJAK" in a different way. I turned them into “quick bites” which were practically enjoyed. Stay tuned!
An important step in changing the form of serving Indonesian fruit salad is cutting the fruit into smaller dices size.
Cutting fruit requires patience and precision. Because tropical fruits are very juicy but fibrous, so it requires a very sharp knife to cut them easily.
After the fruit has been cut into small dices size, add the sauce and mix well.
At this step, the Indonesian Fruit Salad is ready to be served in a different form than before.
I thought about what kind of fruit can be used as a basis for placing the small pieces of fruit. I chose oranges, then I used the bottom slices.
Then place the orange slices on a serving plate that has been given peanut sauce and brown sugar.
I added the sauce in the middle of the circle with some of the peanut texture that came from the sauce, as the peanuts were not very finely ground.
Before arranging the fruit slices on top of the orange slices, I added the potato chips. This way is optional. But I like to add the crunchy texture of the chips when eating salads.
Then carefully arrange the fruit salad on top of the potato chips.
Since I'm using potato chips on top of the orange slices here, I have to be careful not to spill the peanut sauce too much.
Those look like lovely quick bites, right? Wait, it's not over yet.
At the final stage after arranging the fruit salad on top of the orange slices and potato chips, I added the jicama slices.
You can use other details in the form of herbs such as mint, or also use other fruit slices.
The addition of details will enhance the overall shape of the presentation of this Indonesian Fruit Salad.
I'm glad to see that my food styling practice this time didn't disappoint. The details of the jicama fruit on top of the fruit salad are like a crown of robustness that is appetizing.
Arrangement of fruit salad with this shape makes it easier to enjoy, quick bites, with one or two bites. In addition, there is a crunchy texture to this food styling element.
FYI, usually, I will eat the rest of this fruit salad dressing with potato chips or crackers.
What do you think about the presentation of the Fruit Salad that I serve this time? I would love to read your comments.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share food content that makes others happy and can get inspiration for foods that are easy to make and contain elements of health.
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